You have to love him. He has an awesome personality, and that's a man who knows how to cook, and eat. Hes living proof that if you love what you do, you'll be successful. Alway's a pleasure and an empty feeling in my stomach when I watch him cook. Best to you Malcom.
Him and Heath Riles are the best BBQ dudes out. My coworkers and fam think I am a BBQ god and all I do is follow their directions. These came out sooooo good. Love and respect to Mr Malcolm and Heath.
I love how detailed you are AND you dont leave us hanging with half/no recipes or do the "just add a 1/4 tsp" while we watch you dump 1/2 cup in. Everything is accurate!! awesome job !!!
I bought a reverse flow smoker from LANG BBQ .Once you learn how it works, its the best . I ordered it from factory in Georgia , and drove there and picked it up . Open flame never touches meat !
Had company over last night and I made these along with Malcolm's "Sweet and Sticky Riblets", although I used the rib ends from the spare ribs instead of riblets. Both of these recipes are awesome, and everyone raved about them. Although I generally do salt less than Malcolm, I follow his instructions and seasoning as close as I can and his stuff always comes out great!
Am I the only one who wants a T-shirt with Malcom’s face and “Let’s get to cookin’!” on the front? That catchphrase just gets me excited for some barbecue.
I finely got to smoke these as American as apple pie ribs,and get back jack!!!, Malcolm you the smokin man!!!I've fallowed your recipes step by step,and there on money!!!, Thank you so much for putting these vids together!!!please keep em coming and let's get to cookin!!!
Why in the World would Malcolm have even 1 dislike? Are they haters? He's got one of the most comprehensive and delicious grilling channels around! They must be mad he couldn't share the ribs with them.
ANYONE who uses Martinelli Apple juice to spritz is by far Yoda in my book. The Wisest of them All!!! Love this guy, so much. Just bought a Traeger 575 pro. Can't wait
Bay Area people would treat Malcom badly because he’s a white straight male. Minorities are openly racist towards whites in the Bay. I grew up in Vallejo, and have experienced it first hand.
@@aggie4u Really, Corky? You ever smoke ribs? After 5 hrs of spritzing and juices dripping off into your water pan you can't hardly taste your rub if you don't apply liberally
I’m gonna do these Saturday. I ordered some of your bbq sauce but forgot to order the vinegar sauce. I’ve got some Lillies Carolina sauce. Think it would be ok to use that instead of your vinegar sauce ? Or do you think it would be ok to just leave the vinegar sauce out all together ?
I tried this recipe this weekend. Sort of. I followed along for every bit of it right up to starting up my Masterbuilt electric smoker. Went inside to do some prep work and when I came back out 20-30 minutes later the internal temp was 100 degrees, roughly equivalent to the outside temperature. I checked a couple of things then turned it off, unplugged it, and opened the access panel to the heating element connection. It was burned through. Quick trip to Lowes for electrical connectors and a stripping tool. I got it fixed enough to get the temp to almost 250. I ended up wrapping them and sticking them in the over to finish. I was NOT GOING TO WASTE 4 racks of ribs! I have a replacement heating element on order but if anyone is charitable and wants to give me a nice pellet grill / smoker I am open to that! thanks for the recipe.
Have used this on the last three sets of ribs. Absolutely awesome. Love it and recommended it to several folks. This past weekend I used the ingredients of the making of but instead used it on a pork butt ...very good as well. Thank you Malcolm. Heath Riles rub are really good.
I thought I was the only person who used Apple butter on my ribs!! Secret is out now!! It’s also great on pulled pork. I watch every video you post and learn a lot. Keep it up brother, you’re awesome!!
why would anyone dislike the video...haters gonna hate..keep em coming malcom .love ur videos so much...hoping to visit america someday and have some real good barbeque.
Brother, I love your videos. My dad has been cooking ribs for years. Make a long story short, he started over cooking all of his food (got food poising from a party). I told him I've got some ideas to help him from one of your videos. Well, he's barbecuing ribs again about 2 to 3 times a month now ever since. Keep it real and simple. We appreciate it.
Ive made these and i am doing these Saturday, love them. This recipe is the same one i use, If i make these my girlfriend gives me a treat. We get to cuddle❤
I know what I'm cooking this weekend. Love your videos and recipes. Years ago, when I first started to really BBQ and smoke meat it was a little intimidating but you really helped out a lot. I've been complimented in my cooks and they want to know how I do it, I point them straight to you. Thank you for your experience and expertise, keep up the quality content.
Garry Hammond is that true? I never noticed that. I wonder if it appears that way because the crystals are so big and have less surface area than table salt crystals. It’d be interesting to grind Kosher salt to table salt size and test. You made a really good point though! 👍🏻
@@harleyrdr1 I have read that in several places. I do use it myself in many cooks and do notice it is less salty than regular table salt for the same amount. I also use some Himalayan salts that are MORE salty than regular table salt - for sure. It also depends what you are cooking - some meats tolerate salt better than others.
Wow, been planning on making an apple butter rib this weekend for the 4th. Using Rec Tec's Warm Apple Pie rub and an apple bbq sauce but damn, I can only hope they come out half as good as yours looked.
Malcolm is the man. When I unwrap I keep the liquid, separate most of the fat, and then add apple juice, a shot of Jack, a bit of BBQ sauce, whatever else i like. Thats my glaze. Might as well use the goodness from the cooking.
Dude you don't know how much I got to thank you for this I used this recipe and your Jack Daniels recipe on the 4th of July the whole family love the ribs this was one of the best fourth of July's ever hey is it's cuz you man so thank you so much
Malcolm, thank you for this recipe! I used your method above, with some minor modifications due to unavailability of some of your items. Couldn’t find apple jelly so I grabbed a jar of crabapple jelly as a substitute. I haven’t received my Heath Riles Apple run yet, so I used clubhouse La Grille ‘Smouldering Smoked Applewood’ seasoning and I didn’t have your sauces, so I mixed some MountainQ Select Bourbon, Bullseye Old West Hickory and Sweet Baby Ray’s Honey BBQ sauces. I also used my Traeger. This created a restaurant quality appearance and taste. They were amazing!
My family devoured these on the 4th. I didn't have the specific bbq sauce but I combined a couple others with the other ingredients. It totally worked. Awesome ribs. Thanks Malcolm
I made these last night, they came out fantastic! too hot to even be outside during the day, cooked them at night, pulled them off the grill at 130 am, unreal. best thing i ever grilled, best ribs i ever made, and maybe one of the best foods ive ever made, period. winner winner sticky face dinner.
The most american person i have ever seen, the accent, the spirit, the bbq skills, gotta love it
I love his spirit and attitude towards grilling too.😋
America isn't it just one thing
No that's Stalekracker official from louisiana
You have to love him. He has an awesome personality, and that's a man who knows how to cook, and eat.
Hes living proof that if you love what you do, you'll be successful. Alway's a pleasure and an empty feeling in my stomach when I watch him cook.
Best to you Malcom.
Perfect commentary
… and if you do what you love, you will never work a day in your life….👍🏼👍🏼
Him and Heath Riles are the best BBQ dudes out. My coworkers and fam think I am a BBQ god and all I do is follow their directions. These came out sooooo good. Love and respect to Mr Malcolm and Heath.
"Let's get to cooking..." My favorite four words to hear.
My favorite 5 syllables.
“Let’s get to eating!”
^ my second favorite, my first is when Malcom and Heath were cooking together, after the first bite, Malcom- "that's a rib right there"
Malcom can I come hangout with you I’ll do the dishes and I’ll bring the beer
I'd love to see what he actually considers "heavy" seasoning. LOL
Lol that's what I was thinking
A whole bottle per rack.
Just dumps the bottle on it lol
Lol! Might as well take the lid off
Same!!
Never saw a better BBQ man. You can tell he’s passionate about this. He presents well. He’s not just giving another boring “cooking lesson”.
I love how detailed you are AND you dont leave us hanging with half/no recipes or do the "just add a 1/4 tsp" while we watch you dump 1/2 cup in. Everything is accurate!! awesome job !!!
I love that Malcolm always cuts his food open to show you how it cooked--and that whatever he's making comes out top notch each time.
My favorite smoker! I could watch this guy cook anything. He deserves way more subs than what he has!
He has almost a million subscribers.
@@mugammadbenjamin2597 Yep, and deserves way more
Why do I torture myself with these videos when I don’t even own a smoker 🤤😩
You have a charcoal grill?
RUclips snake method on Weber if you have a charcoal, 2x1 is a perfect 250 vents open
I bought a reverse flow smoker from LANG BBQ .Once you learn how it works, its the best . I ordered it from factory in Georgia , and drove there and picked it up . Open flame never touches meat !
Yup aint that the truth! I'm watching all these videos just fantasizing and salivating
Man! For real lol
Had company over last night and I made these along with Malcolm's "Sweet and Sticky Riblets", although I used the rib ends from the spare ribs instead of riblets. Both of these recipes are awesome, and everyone raved about them. Although I generally do salt less than Malcolm, I follow his instructions and seasoning as close as I can and his stuff always comes out great!
Am I the only one who wants a T-shirt with Malcom’s face and “Let’s get to cookin’!” on the front? That catchphrase just gets me excited for some barbecue.
Oh yeah lol. And 'Honey for the Money' on the back xD
“ Out of fairness I should try 1 from the other rack “. 😂
He's right! The man has to be fair. 🤣
He's bipartisan on racks of ribs. As we all should be.
Right?!!! This man is a legend.
Wouldn't want to hurt the second racks feelings.
this is America! equal rights!
10 out of 10 for cooking and 10 out of 5 for passion to cooking. Well done, Sir!
I can watch this guy here all day, every day!! He has really helped me with my outside cooking.
Ohhhh apple butter on ribs? I've never thought of that. Genius!
Seeing how excited he got when they were almost ready made it clear to me, I NEED to make these.
I made em last night. do it.
He's a damn barbeque wizard I say. A WIZARD
I finely got to smoke these as American as apple pie ribs,and get back jack!!!, Malcolm you the smokin man!!!I've fallowed your recipes step by step,and there on money!!!, Thank you so much for putting these vids together!!!please keep em coming and let's get to cookin!!!
Why in the World would Malcolm have even 1 dislike? Are they haters? He's got one of the most comprehensive and delicious grilling channels around! They must be mad he couldn't share the ribs with them.
Man this guy is awesome.. appreciated in the highest degree from Sydney Australia 🇦🇺
I’m so sorry to see what is happening in NSW these days. Tyranny. Take care.
I never had anything I cooked of his that wasn't awesome. Thank you mallcolm
lol, the bug-a-salt is a must have for any grilling experience!!
I made these yesterday and multiple people said they were they best ribs they ever had. Awesome feeling, thanks Malcom for sharing
You're possibly my biggest inspiration when it comes to bbq!! Hats off mate!! Cheers from Australia 🤤🤤🙏🏻
CONGRATS ON 1 MIL
I actually made these over the 4th and they turned out excellent.
ANYONE who uses Martinelli Apple juice to spritz is by far Yoda in my book. The Wisest of them All!!! Love this guy, so much. Just bought a Traeger 575 pro. Can't wait
This guy is a legend. We don't have folks like him in the Bay Area and it's a shame!
Thank God or u wouldnt have any food.
I'm from the Bay Area. But moved to Southern AZ in 2018.
@@davidbetsey2437 Hahaha, that's mean!
Well he hasn't posted a sourdough recipe yet
Bay Area people would treat Malcom badly because he’s a white straight male. Minorities are openly racist towards whites in the Bay. I grew up in Vallejo, and have experienced it first hand.
Easily the best bbq channel. I have tried numerous recipes from this channel and have never been disappointed.
Malcolm, we need to talk about the definition of “a little salt”.
Some meat with your seasoning? Sorry to say, Malcolm ruined those ribs.
@@aggie4u Really, Corky? You ever smoke ribs? After 5 hrs of spritzing and juices dripping off into your water pan you can't hardly taste your rub if you don't apply liberally
I’m gonna do these Saturday. I ordered some of your bbq sauce but forgot to order the vinegar sauce. I’ve got some Lillies Carolina sauce. Think it would be ok to use that instead of your vinegar sauce ? Or do you think it would be ok to just leave the vinegar sauce out all together ?
HHAHA, You git called CORKY!! My wife wife came running out to the garage Scared because I was laughing so hard - I told her it was Corkys fault.
@@homevalueglass3809 life goes on, lmao!
God bless America!
Noticed the Bug As-salt gun on the table at around 4:00. Having some fun with the local insect population ?
Hey, he's from the South. It's humid, and they have bugs, big time.
I have one of those. Great fun
Oh that's what that was. I was wondering what the hell that was lol
I tried this recipe this weekend. Sort of.
I followed along for every bit of it right up to starting up my Masterbuilt electric smoker. Went inside to do some prep work and when I came back out 20-30 minutes later the internal temp was 100 degrees, roughly equivalent to the outside temperature. I checked a couple of things then turned it off, unplugged it, and opened the access panel to the heating element connection. It was burned through.
Quick trip to Lowes for electrical connectors and a stripping tool. I got it fixed enough to get the temp to almost 250. I ended up wrapping them and sticking them in the over to finish. I was NOT GOING TO WASTE 4 racks of ribs!
I have a replacement heating element on order but if anyone is charitable and wants to give me a nice pellet grill / smoker I am open to that!
thanks for the recipe.
"Y'all know I like ribs, right..."
Classic.
Malcolm, this is my go to rib recipe. Everyone who has tried them loves them. Thanks for all your great content.
Imagine having Malcom as your dad, we eating good
Have used this on the last three sets of ribs. Absolutely awesome. Love it and recommended it to several folks. This past weekend I used the ingredients of the making of but instead used it on a pork butt ...very good as well. Thank you Malcolm. Heath Riles rub are really good.
I think Malcom's accent accounts for 50% of the flavor
LMAO 😆 🤣
I just made some today. My 7 year old boy is going crazy over them.
“ just going with a light coat” 😂😂
Just made these today using this method. Holy sweet mother of Mary! Just awesome!
I thought I was the only person who used Apple butter on my ribs!! Secret is out now!! It’s also great on pulled pork. I watch every video you post and learn a lot. Keep it up brother, you’re awesome!!
same here!! fuck!!
We need ribs like this in the UK, amazing! Your videos have got the knack of making me hungry everytime ha ha
Ahh, Martinelli's. I'm local to them! My Uncle used to provide apples to them from his orchard!
Where are they out of?
@@christophercordasco1739 Watsonville, CA
Lemme get some apples👀👀 I'm in Sacramento
These are AMAZING!!! Thank you for sharing your recipes with all of us Malcolm!!!!
Viewer: How much seasoning do we need?
Malcolm: Yes
@alex marin I don't remember anyone asking for your opinion
I thi
@alex marin .... I still find it funny as hell
why would anyone dislike the video...haters gonna hate..keep em coming malcom .love ur videos so much...hoping to visit america someday and have some real good barbeque.
Love watching you to escape all the madness in the world
Brother, I love your videos. My dad has been cooking ribs for years. Make a long story short, he started over cooking all of his food (got food poising from a party). I told him I've got some ideas to help him from one of your videos. Well, he's barbecuing ribs again about 2 to 3 times a month now ever since. Keep it real and simple. We appreciate it.
"Gotta try one from the other rack just to make sure" - lmao. Great looking recipe usual, got to try this one for sure.
I like every video Malcolm does before I even watch it because they are all that good
There has got to be 45 pounds of seasoning on those ribs
Not enough
Just a little bit
My heart jumped a beat the third time he used the rub.. My God Man!
Man If he's my uncle I would litterally go there everytime he cooks something
Haha -- If he lived within 50 miles of me I'd make him an "honorary Uncle." And I'm Black! 🤣🤣🤣
@@CitizenPerkins Black, white, purple - who cares? I'd drive 100 miles for some good eating. :9
@@CitizenPerkins right me too, I'd knock on his door and be like "Hey there cuzzin Pete".
Trying this out for the very first time tonight 😁
Ive made these and i am doing these Saturday, love them. This recipe is the same one i use, If i make these my girlfriend gives me a treat. We get to cuddle❤
Could I make em for her ?
"The key to tongue-punching a girl's dirtstar is through ribs" - Great-Grandma Ethel, 2001
@@ddmau7995 yes, but id get double the treatment
@@kidzbop38isstraightfire92 Damn right
I know what I'm cooking this weekend.
Love your videos and recipes. Years ago, when I first started to really BBQ and smoke meat it was a little intimidating but you really helped out a lot. I've been complimented in my cooks and they want to know how I do it, I point them straight to you. Thank you for your experience and expertise, keep up the quality content.
"A little kosher salt, not too heavy"
As he dumps on the kosher salt lmao
to be fair it is a huge piece of meat, if anything he could have added more salt because of how sweet every other component is
🤣
Kosher Salt has only a half of the saltiness of table salt... ...but, I'm sure you knew that already. :)
Garry Hammond is that true? I never noticed that. I wonder if it appears that way because the crystals are so big and have less surface area than table salt crystals. It’d be interesting to grind Kosher salt to table salt size and test. You made a really good point though! 👍🏻
@@harleyrdr1 I have read that in several places. I do use it myself in many cooks and do notice it is less salty than regular table salt for the same amount.
I also use some Himalayan salts that are MORE salty than regular table salt - for sure.
It also depends what you are cooking - some meats tolerate salt better than others.
Mr. Reed, Well done my friend !! FANTASTIC !
Wow, been planning on making an apple butter rib this weekend for the 4th. Using Rec Tec's Warm Apple Pie rub and an apple bbq sauce but damn, I can only hope they come out half as good as yours looked.
Malcolm is the man. When I unwrap I keep the liquid, separate most of the fat, and then add apple juice, a shot of Jack, a bit of BBQ sauce, whatever else i like. Thats my glaze. Might as well use the goodness from the cooking.
"Just a little more spritz!" refills half the jug and bottle!
Love to see all the different flavor of ribs Malcom comes up with!!!
I’ve never been more intrigued and hungry at the same time
P.S. I’d love to cook for Mr Reed one day
I HAVE LEARNT A LOT FROM YOU MALCOM
Respect and love from South Africa
You had me at “Apple Pie” then you added Ribs to the equation. 😲😲
I really love watching your videos. Thanks for all your advice and sharing recipes. You are the bomb!
"Just a little more seasoning"
Proceeds to flood ribs with seasoning multiple times.
The equivalent when Gordon Ramsey says just a teaspon of oil and it looks like he drops 2 cups in there.
Adam Repcik “Just a drizzle” *tidal wave ensues*
Just like Quang Tran when he calls for 1 tablespoon of paprika.. Dumps a whole cup
Reminds me of Aunt Sandy and her "2 shots" of Vodka
Two videos in one day? Best day ever.
Drinking game. Every time he says Apple take a drink. You’ll be drunk AF
every time he just gives em a lil' spritz take a shot
I would be dead lol. I heard him say apple twenty times in less than two minutes lmao.
I made these last night. Tried to follow the all the instructions. They were amazing. Sweet, tasty and tender. You have raised my BBQ game. 👍🏾
Mom: Eat some fruit like apples
Me: I’ve ate my apples
My apples:
This is how you know it’s summer! Thank you for starting summer for us Malcom!!!
man should make a video on how to smoke
a blunt
With some of that apple glaze lol
"With just a touch of kush" -
Rolls a whole ass pound into blunt...
Just made this last night for dinner, nothing left over, thanks for sharing.
Im so early I can't even watch it yet
@Eliberto Rodriguez dunno it said it was still processing
I studied your video,gathered the ingredients,and yes following your instructions paid off; best ribs I made yet thanks for posting this video.
Honestly, I read the title and thought "that sounds disgusting," after watching the video, boy was I wrong.
Because apples and pork don't go together? C'mon man, the title sold me.
I have to say that the name of this channel is spot on! Every video is just packed with great information and techniques! Thanks for this one as well.
“White people can’t season their food” 😅
Dude you don't know how much I got to thank you for this I used this recipe and your Jack Daniels recipe on the 4th of July the whole family love the ribs this was one of the best fourth of July's ever hey is it's cuz you man so thank you so much
Seems like wayyyyy too much stuff on them, you can literally make a brick taste good with all that seasoning.
Malcolm, thank you for this recipe! I used your method above, with some minor modifications due to unavailability of some of your items. Couldn’t find apple jelly so I grabbed a jar of crabapple jelly as a substitute. I haven’t received my Heath Riles Apple run yet, so I used clubhouse La Grille ‘Smouldering Smoked Applewood’ seasoning and I didn’t have your sauces, so I mixed some MountainQ Select Bourbon, Bullseye Old West Hickory and Sweet Baby Ray’s Honey BBQ sauces. I also used my Traeger. This created a restaurant quality appearance and taste. They were amazing!
Malcolm, I did the Apple pie spare ribs and they were fantastic!! Everyone absolutely loved the flavor, thanks
My family devoured these on the 4th. I didn't have the specific bbq sauce but I combined a couple others with the other ingredients. It totally worked. Awesome ribs. Thanks Malcolm
One if the best to do it. Very fortunate to have this channel. Good stuff my man.
Lol I just prepped my ribs last night using your Korean style BBQ ribs recipe before you uploaded this. I’m glad I bought a second rack of ribs.
I’m really glad you are using butter instead of margarine like you used to.
I made these last night, they came out fantastic! too hot to even be outside during the day, cooked them at night, pulled them off the grill at 130 am, unreal. best thing i ever grilled, best ribs i ever made, and maybe one of the best foods ive ever made, period. winner winner sticky face dinner.
So happy to see the Yoder back in business!
My BBQ game has gone next level since I started watching your channel. Love the videos, keep em' comin'.
Congratulations on 1.000.000 subs, you are truly my favorite food youtuber and good luck in the future.
This guy is the real deal. Another great recipe!
Love watching your videos. Your teaching me a lot! Family’s lovin’ it!
You are an inspiration. Very helpful step by step information. I started a RUclips channel after watching you and a few others. Thanks!!
I tried a lot of his recipes hands down the best I'm definitely going to give this a try Saturday
They look great. Thank you for sharing
I m actually trying this recipe out today. Happy 2021 to everyone with love & peace. .
Wow!! That is a phenomenal looking recipe.